Veal tongue tacos with green sauce
Veal tongue tacos with green sauce

Decades ago, beef tongue and other offal products were shared on the menus of many families. However, it is a rare ingredient in the kitchen today. But, although many people are apprehensive about this type of food, others consider it a delicacy. It is a tender and tasty meat with an intense flavor that we invite you to discover.


Nutritional properties of veal tongue

Veal tongue in green sauce is a complete and nutritious dish. The meat is composed mainly of proteins and fats and does not contain carbohydrates or fiber. These proteins are of high biological value; they provide essential amino acids the organism cannot obtain. In addition, they are necessary for muscle development and maintenance at all ages.

The Veal's tongue is also rich in vitamins and minerals. B group vitamins stand out, especially B12, which is very important for the metabolism of proteins, the formation of red blood cells, and the proper functioning of the nervous system. As for minerals, this meat has iron, phosphorus, and zinc. All of them are necessary for the correct development of organs and tissues and to ensure that our body carries out all its vital functions efficiently.

The sauce also contributes its nutritional properties, mainly due to the presence of parsley, which gives it its color and contains a high percentage of vitamin C. Therefore, it is a powerful antioxidant.

Like other red meats, veal tongue should be consumed sporadically. Otherwise, it can increase the risk of diabetes, cancer, or heart-related diseases.

How to prepare veal tongue fillets in green sauce

Ingredients:

  • 1 veal tongue
  • 2 medium onions
  • 1 leek
  • 4 cloves of garlic
  • 2 potatoes
  • 100 ml of white wine
  • 2 bay leaves
  • 2 cloves
  • 1 tablespoon of flour
  • Egg
  • Olive oil
  • Salt
  • Parsley

Preparation: 

  • In a fast cooker, cook the veal tongue with a peeled and chopped onion, leek, bay leaf, cloves, and a sprig of parsley. Cover with plenty of water and season.
  • Cover the pot and cook for 1 hour from when the steam rises.
  • Remove the tongue from the pot, clean it, and let it warm. Then cut it into steaks, if you prefer.
  • Strain the cooking broth and set aside.

Prepare the baked potatoes as a side dish:

  • Preheat the oven to 170 C.
  • Wrap the potatoes in their skins in aluminum foil and put them in the oven for 35-40 minutes.

Prepare the sauce:

  • Peel and finely chop 3 cloves of garlic and the remaining onion. Put them in a frying pan with a drizzle of oil, and when they begin to take color, add the flour.
  • Stir for a few seconds and pour the wine and a glass of the tongue-cooking broth. Add the fillets and cook over low heat for 10 minutes.
  • Crush a clove of garlic, parsley, and a pinch of salt in a mortar. Mix it with some water, stir, and add it to the pan when well crushed.
  • Bring to a boil and remove from heat. Serve the tongue in green sauce with the roasted potatoes.

Tips for preparing veal tongue fillets in green sauce

  • Nowadays, it is possible to buy the tongue already cleaned and peeled. But if this is not the case, here is the procedure: before cooking the veal tongue, it is advisable to salt it and leave it in the refrigerator for 24 hours. If you do not have enough time, you can soak it in cold salted water for one hour.
  • The cooking time for the tongue is approximately 2 hours in a regular pot. If you cook it in a pressure cooker, the time will be reduced by half. But be careful that it is not overcooked.
  • Remember that if you use the pressure cooker, you must change the water halfway through cooking. Then add a whole peeled carrot and onion and continue cooking. The tongue will be ready when it is soft when pricked with a fork or knife.
  • Once cooked, put the tongue in cold water for 5 minutes and peel it while it is still hot. This will make the task easier, and you will be able to use it according to your chosen preparation.
  • To enhance the sauce's flavor, crush a clove of garlic with a pinch of salt and a little chopped parsley in a mortar and pestle. When a paste is formed, pour a little olive oil, mix well, and add it to the stew.
TOP RECIPES
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
Grilled 4-Bone Ribeye Rack with Aioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Red Wine Braised Ibérico Pork Coller "Coppa" with Mashed Potatoes
Huevos Rotos with Ibérico Secreto Steak
Huevos Rotos with Ibérico Secreto Steak

Drop a Comment

All comments are moderated before being published

Shop Collection

Build A Custom Box
Regular price From $150
Ground Iberico-Wagyu Bulk Pack
Regular price $99.00
Ibérico Pork Box
Regular price $169.00

Ibérico Pork Box

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

articles
articles
Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.

RECIPES BY FEATURED CUTS

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method